you can choose from p>18 kinds of dumpling stuffing, with reasonable nutrition and crisp taste.

1. Pork and celery dumpling stuffing

Ingredients: celery, lean pork, oil, green onion, ginger, soy sauce, refined salt, spiced powder, monosodium glutamate and cooking wine.

Practice

1. Remove the leaves, leave the stems and wash the mud from the celery.

2. Boil water in the pot, cut the celery into sections and blanch it in boiling water.

3. air-cool, squeeze out water, and chop it on the chopping board.

4. Chop the scallion and ginger.

5. Mix the chopped celery with chopped green onion and Jiang Mo.

6. Take out the lean pork, cut it into small pieces, and put it into a blender to grind it into meat.

7. Put the stuffed meat into the pot and stir it a little.

8. Add soy sauce, cooking wine and refined salt.

9. Add monosodium glutamate and oil, and mix well.

II. Pork and leek dumpling stuffing

Ingredients

Pork belly 4g, lean pork 1g, leek 15g, 2 tablespoons of cooking oil, 1 tablespoon of sesame oil, 1 tablespoon of chicken powder, half a tablespoon of cooking wine, 1 tablespoon of white sugar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1g of raw flour, 5g of ginger and 2 garlic cloves.

Practice

1. Peel the pork belly and cut it into small pieces, and cut the lean meat into small pieces as well.

2. The two kinds of meat are mixed together and smashed with a knife, so that they can be hidden for later use.

3. Wash leeks and cut them into powder for later use.

4. Seasoning for meat stuffing: 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp chicken powder, 1 tbsp sugar and 1 tbsp sesame oil.

5. Prepare a large bowl, pour the chopped leek and minced meat, then put all the seasonings in step 7 into the minced meat, then add 5g of salt, ginger and garlic, and then add an egg.

6. Add half a tablespoon of soy sauce for coloring, add two tablespoons of cooking oil, and then add 1g of cornflour.

7. Grasp the stuffing evenly by hand until all the ingredients are grasped.

8. Wrap it with plastic wrap, and then put it in the refrigerator for one night (the stuffing can be wrapped in jiaozi after 3 minutes, and it will taste better if it is put in the refrigerator for one night).

Three or three fresh dumplings

Ingredients

15g leek, 1g bean skin, 6g egg, proper amount of oil and salt.

Practice

1. Wash the leek, control the drying water, and dice.

2. 5 eggs, stir-fried and processed into small grains in a pot.

3. 1 piece of bean skin, cut into small pieces.

4, code into the bean skin, code into the egg.

5. Add oil and salt and mix well.

IV. Pork vermicelli Chinese cabbage stuffing

Ingredients

8g vermicelli, 25g lean meat, 15g Chinese cabbage, appropriate amount of oil, salt, pepper, ginger powder, peanut oil, chicken essence, oyster sauce, soy sauce, onion and sesame oil.

Practice

1. Cook the vermicelli in advance and chop the lean meat into velvet.

2. Chop the cabbage and pickle it with some salt.

3. Chop vermicelli and onion.

4. Put the onion in the chopped meat.

5. Add appropriate amount of salt, soy sauce, pepper, ginger powder, peanut oil, oyster sauce and chicken essence. Mix well.

6. mince the cabbage and put it into the prepared meat stuffing, and then add the chopped vermicelli.

7. Mix well.

5. Pork dumpling stuffing with shredded radish

Ingredients

1g pork, 75g green radish, appropriate amount of oil, salt, vegetarian, onion, soy sauce, sesame oil and ginger.

Practice

1. Wipe the radish and cook it with boiling water.

2. Wash both sides with cold water, squeeze out the water and chop.

3. Put chopped meat and onion and ginger into the basin.

4. Add soy sauce, salt and miso, mix well and feed for a while.

5. Add chopped green onion into the fed stuffing, add shredded radish, and pour sesame oil on the chopped green onion.

6. Add a proper amount of oil and mix well.

VI. Pork and corn dumpling stuffing

Ingredients

Pork 3g, corn 1g, oil, salt, ginger, spiced powder, chicken powder and onion 1g.

Practice

1. Chop pork and corn.

2. Wash and chop the onion.

3. Put the meat, corn and shallots in a bowl.

4, put some oil, ginger, salt, chicken powder, soy sauce, seasoning powder and mix well.

VII. Mushroom and vegetable stuffing

Ingredients

3g of vegetables, 1g of mushrooms, 3 eggs, appropriate amount of oil, salt and chicken essence.

Practice

1. Soak the dried mushrooms in advance, squeeze out the water from the soaked mushrooms, put them in a pot, add water, salt and simmer for 15 minutes.

2. Then remove and drain, and cut into pieces.

3. Wash the vegetables, blanch them in boiling water, then take them out for cooling, drain the water, and then chop them up.

4. Add a little salt to the eggs and break them up.

5. Heat the oil in the pan, pour in the eggs, and stir fry.

6. put the chopped green vegetables in the pot and the chopped mushrooms.

7. Add the eggs, then add the salt and chicken essence and stir well.

8. Put the cooking oil into another pot, cook the oil, and put the cooked oil into the pot and stir it evenly.

Eight, shepherd's purse pork stuffing

Ingredients

5g pork, 3g shepherd's purse, proper amount of oil, salt, cooking wine, light soy sauce and salt.

Practice

1. Cut the fat and thin meat into small pieces.

2. Chop shepherd's purse, add cooking wine, salt, soy sauce and ginger and mix well.

3. Wash shepherd's purse and soak it in boiling water.

4. Take out the water and cut it into pieces.

5. put it into the mixed meat pulp and mix well.

IX. Mushroom rape stuffing

Ingredients

3g of tender rape, 1g of dried mushrooms, 5 eggs, appropriate amount of chicken soup, appropriate amount of salt, 1 tsp of pepper, appropriate amount of vegetable oil, 2 tbsps of sesame oil, 1 tbsp of pepper oil, a little chicken essence, 1 tbsp of oyster sauce, 1 onion, 1 piece of ginger and 3 cloves of garlic.

Practice

1. Soak the dried mushrooms in advance.

2. Squeeze out the soft mushrooms, put them in a pot, add chicken soup and simmer for 15 minutes.

3. Then remove and drain.

4, onion, ginger, garlic cut into fine foam.

5. Bring the vegetable oil to a boil, and pour the hot oil into the garlic bowl.

6. Then mix well and let cool for later use.

7. Add a little salt to the eggs and break them up.

8. Heat the oil in the pan, pour in the eggs, and stir fry.

9. Wash the rape and blanch it in boiling water.

1. Then, take it out and let it cool, and drain it.

11. Chop the rape, squeeze out the excess water by hand, and cut the mushrooms into small pieces.

12. pour the mushrooms, rape and eggs into the basin and add the fried onion, ginger and garlic.

13. Add salt, pepper, sesame oil, pepper oil, oyster sauce and chicken essence.

14. finally, mix the stuffing well.

X. carrot, corn and pork dumpling stuffing

Ingredients

5g of lean pork, 1 carrot, 2 corns, proper amount of sesame oil, salt, soy sauce, oyster sauce and a little ginger powder.

Practice

1. Wash and cut the corn into grains, peel and cut the carrots into dices.

2. Chop the pork into minced meat.

3. Add salt, sesame oil, soy sauce, oyster sauce and ginger powder to the minced meat.

4. Then mix well in one direction.

5. Add diced carrots and corn kernels, and finally mix well.

Xi. Dumpling with leek and egg

Ingredients

25g leek, 4 eggs, proper amount of sesame oil, proper amount of salt, a little chicken essence, a little oyster sauce and a little ginger powder.

Practice

1. Pick leeks, wash them and dry them.

2. Beat the eggs into the bowl and stir evenly in one direction.

3. Heat the oil in the pan, pour in the stirred eggs and pour them into the pan.

4. Scatter the eggs with a shovel and let them cool for later use.

5. Cut the dried leek into fine foam, then pour in sesame oil and mix well.

6. After the eggs are naturally cooled, pour them into the mixed leeks and then mix well.

7. Add a proper amount of salt.

8. add chicken essence, sesame oil, oyster sauce and ginger powder, and finally mix well.

12. Dumplings stuffed with pork, fungus and cabbage

Ingredients

4g of pork, 6g of cabbage, 2g of water-borne black fungus, proper amount of oil, salt, soy sauce, sesame oil, thirteen spices, pepper oil and scallion.

Practice

1. Chop the water-borne auricularia auricula.

2. Chop the cabbage, add 1 tablespoon of salt and marinate for 15 minutes.

3. Add soy sauce to minced pork and stir evenly in one direction.

4. Pour pepper oil, add chopped green onion, mix with pepper oil first, and then mix well with minced pork.

5. add thirteen incense.

6. Add the crushed Chinese cabbage and stir well.

7. Add the black fungus powder, sesame oil and 1 tablespoon of salt.

8. Stir well and the filling is finished.

XIII. Flammulina velutipes pork stuffing

Ingredients

32g minced pork, 35g Flammulina velutipes, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger powder, six shallots, appropriate amount of sesame oil and appropriate amount of chicken essence.

Practice

1. Chop the bought minced meat to increase the viscosity.

2. Put the minced meat into a bowl, add oyster sauce, pepper, ginger powder, salt and chicken essence and stir evenly in one direction.

3. Add some broth or water and stir.

4. Remove the root of Flammulina velutipes and wash it.

5. Put oil and salt in the water to boil. Add Flammulina velutipes and cook.

6. Take a cold shower. Grab the water.

7. Chop Flammulina velutipes and chopped shallots.

8. put it into the meat stuffing, stir well, and finally add sesame oil to add fragrance.

XIV. Bacon corn stuffing

Ingredients

Bacon 1g, onion 8g, sweet corn 1g, olive oil 2g, and black pepper 1 tsp.

Practice

1. Cut the bacon into appropriate pieces.

2. Cut the onion into fine particles.

3. After the pan is hot, add bacon and stir fry, then add chopped onion.

4. Stir fry until the onions are soft.

5. Add the sweet corn kernels.

6. Add black pepper and stir-fry until there is no soup.

XV. Dumpling with Scallop and Chinese Cabbage

Ingredients

jiaozi powder 75g, Chinese cabbage 6g, diced scallop 5g, pork 4g, appropriate amount of oil, salt, sesame oil, yellow wine, onion ginger, miso and soy sauce.

Practice

1. Chop the diced scallops, put them in a basin and mix well with a little yellow wine.

2. Add chopped meat, ginger and soy sauce.

3, salt, vegetarian, stir evenly in one direction and feed for a while.

4. Wash the cabbage and chop it with a little salt.

5. Wash with clear water to squeeze out the water.

6. Add chopped green onion to the fed stuffing, and add the Chinese cabbage that has been squeezed out of water.

7. pour sesame oil on the chopped green onion and add a proper amount of oil.

8. stir evenly in one direction to form the filling.

XVI. Stuffing with mushroom in flower shell meat

Ingredients

1g of flower shell meat, 1g of celery, 5g of mushroom, 5g of fungus, appropriate amount of oil, salt, appropriate amount of jiaozi seasoning powder, appropriate amount of ginger, appropriate amount of onion, appropriate amount of chicken powder and appropriate amount of soy sauce.

Practice

1. Wash celery and cut it into powder.

2. Mushrooms and auricularia are soaked in water, and the flower skin is soaked in water.

3. Chop the mushrooms and fungus, and chop the flower skin.

4. Add celery powder, add some oil, salt, chicken powder, soy sauce and jiaozi seasoning powder, and stir well.

XVII. Dumplings stuffed with giant clam pork and shredded radish

Ingredients

75g radish, 5g pork, 5g giant clam meat, 4g cooking oil, 8g refined salt, 2g soy sauce, 15g butter, 6g onion, 6g ginger and 2g monosodium glutamate.

Practice

1. Wipe the radish, blanch it with boiling water, wash both sides with cold water, squeeze out the water and chop it.

2. Dice the clams and pork, and chop the onion and ginger.

3. Put the clams, pork and onion ginger into the pot together.

4. Add a little yellow rice wine, soy sauce, salt, and vegetarian ingredients and feed them for more than half an hour.

5. Chopped shredded radish is put into the fed meat.

6. Add the oil and mix it evenly in one direction.

XVIII. beef dumpling stuffing of pine mushrooms

Ingredients

2g beef, 1 zucchini, 1 carrot, 8g pepperoni, 4 pieces of pine mushrooms, 1 piece of bean skin, 1 ball of sweet potato vermicelli, appropriate amount of oil, salt, sesame oil, chicken essence, soybean sauce, cooking wine, ginger powder, chopped green onion and soy sauce.

Practice

1. The pine mushrooms should be soaked half an hour in advance, and the rest of the raw materials should be washed and chopped for later use.

2. mince beef and add cooking wine, ginger powder and chopped green onion soy sauce. This is pure lean meat in my family, so I added a spoonful of multi-salad oil, so I don't need it with fat.

3. Add carrot, zucchini, pine mushrooms, vermicelli, bean skin and sausage.

4. Add soybean sauce, salt, sesame oil and chicken essence and mix well.